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Burgers, Salmon, and Avocado

The spouse ordered burgers for lunch, and smoked salmon for dinner and a school pot luck.

Burgers is burgers. Raised grid at 400 for about 7 minutes a side.

Salmon was coated with EVOO and Traeger Sweet the night before and loosely tented in the fridge. In the morning the foil was removed for a couple hours. Done indirect, with a pan of water for moisture and apple chunks for smoke. Lots and lots of smoke. Done at slightly under 200 for 1.5 hours. Served with cracker, cream cheese and cucumber after resting in the fridge for several hours. I had mine with two ripe avocados.

Give it a good amount of time to settle in, so it is stable. Do not get it too hot, or you will never recover.

I let it get to 200 with vents open, then chased it back and forth with the DW until it was stable, then cranked the bottom vent to just a sliver and chased it some more. It eventually settled on just under 200 with the bottom vent just barely cracked and the DW almost completely closed. Stayed that way the whole time.

Tricky part is not putting the fire out while you are chasing the stable temp.

Same process to hold at 250 or so for pulled pork. Once you get it stable it holds for a long time.